Oysters Baked in Clam Shells

This recipe is a kinda-sorta version of Oysters Rockafeller, but I don’t call it that to avoid the historical baggage that comes with the original version, which is extensive and the source of foodie-feuding. It can be made with oysters from a jar to avoid all the shucking. As a matter of fact, it was designed for that especially.
It’s also an important side bar to say that I already have a collection of actual clam shells that have been thoroughly cleaned (2-3 dozen half-shells). Most people don’t have that collection, so, some sort of small, and preferably shallow vessel will work, small custard cups (glass of course) might work well. Of course, if you have oysters in their shells at your disposal, then you are set. You will need to adjust proportions accordingly.

Do not drain the oysters, you will need the oyster liquor.

Saute one medium onion diced in butter with 3-4 cloves of garlic minced

Combine in a LARGE bowl
1 quart oysters and their liquor
½ cup bread crumbs (I like the pre-seasoned kind)
2 eggs beaten
1 cup grated Parmesan cheese
½ pound cooked bacon chopped (the ½ pound is the pre-cooked weight)
3 cups chopped baby spinach
½ cup chopped fresh parsley
Tabasco sauce to taste

The mixture should be fairly wet and loose, but not runny. Natural variations in oysters liquid content may mean that you have to adjust the bread crumb volume.

Pre heat oven to 425 degrees
spray 24-36 ½ clam shells with pancoat and arrange them on a cookie sheet. You can use crumpled aluminum foil to keep them upright, or the more traditional bed of rock salt. The foil is less hassle.

Place at least one oyster in each clam shell along with an appropriate amount of the breading mixture. Bake until deep brown, but no black crust appears on top.